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Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Temperature Resistance of Xylanase Inhibitors and the Presence of Grain-Associated Xylanases Affect the Activity of Exogenous Xylanases Added to Pelleted Wheat-Based Feeds
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Observation and Measurement of Residual Bran on Milled Rice Using Hyperspectral Imaging
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Diversity in Phytochemical Composition and Antioxidant Capacity of Dent, Flint, and Specialty Corns
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Physical, Chemical, and Sensory Properties of Antioxidant-Enriched Raw and Cooked Rice by Vacuum-Drying Impregnation in a Semidry State
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Enzyme-Linked Immunosorbent Assays for the Detection and Quantitation of Gluten in Cereal-Based Foods
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Measurement of Blend Concentrations of Conventional and Waxy Hard Wheats Using NIR Spectroscopy
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Correlation of Quality Parameters with the Baking Performance of Wheat Flours
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
AACCI Approved Methods Technical Committee Report: Collaborative Study for Flour Quality in a Pancake-Making Method (AACCI Approved Method 10-80.01)
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Einkorn: A Functional Wheat for Developing High-Lutein Whole Grain Baked Products
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
AACC International: A Winning Combination of Academia, Government, and Industry
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effects of Heat Treatments on the Milling, Physicochemical, and Cooking Properties of Two Long-Grain Rice Cultivars During Storage
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Stabilized Rice Bran Fractions on the Formation of Rice Flour Pasting Properties
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
The Case for Refined Grains in a Balanced Diet
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS -
Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities
British Library Online Contents | 2014|Publisher: AMERICAN ASSOCIATION OF CEREAL CHEMISTS
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